T-bone

T-bone is a cut of beef that is named after its T-shaped bone. It is a popular cut of meat that is often grilled or broiled, and is considered a high-quality, and thus expensive, cut.

Description

The T-bone is cut from the short loin of the cow, which is located just behind the ribs and includes part of the spine. The bone that gives the T-bone its name is the vertebral column, specifically the lumbar vertebra. On one side of the bone is a piece of the tenderloin, and on the other side is a piece of the strip steak, also known as the New York strip or sirloin.

Cooking

T-bone steaks are often cooked on a grill, but can also be broiled or pan-fried. They are typically cooked to a range of doneness, from rare to well-done, depending on personal preference. Because the tenderloin tends to cook more quickly than the strip, some care must be taken to prevent the tenderloin from overcooking.

Variations

The Porterhouse steak is a larger version of the T-bone, and includes a larger portion of the tenderloin. In some regions, the terms T-bone and Porterhouse are used interchangeably, but in most places, the Porterhouse is considered a distinct cut.

Nutrition

Like all beef, T-bone steaks are high in protein, zinc, and B vitamins, but they are also high in saturated fat and cholesterol.

See also

• List of steak dishes
• Beefsteak
• Rib eye steak

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